Process of preserving fresh ripe olives.



PATENT OFFICE, I

I EDMUND BEDFQRD, OF REDLANDS,

AND LYMAN N. BEDFOBD, or SAN BERNARDINO,

CALIFORNIA. 1

rnocnss o1 rnnssnvrrte rnnsn RIIfEOLIVES.

No. seo,1 s5.

Specification of Letters Pateiit I :Patented July 1c, 1907.,

- Application filed February 11', ii"

To all whom it may concern; I i

Be it known that we, EDMUNDBiinron i a citizen" of the United States, residing .at Redlands, in

county of San Bernardino and State of Galiforriia,' 'and'-- LYMAN N. Bnnrom), a citisenof the. United" States residing at San Bernardino, in said countyrand State, have invented a new-and useful Process of Preserving Fresh Ripe Olives, of which the following is aspecifi-' 4 I I i s the usual way forpreparing theme for rnrirkret, v

cation. r A

Heretofore, as far as we are aware, there has never been any method known whereby it is commercially practicable to preserve fresh. ripe olives a definite time in' their native condition. It frequently occurs.

that at the time of harvesting ripe olives it is difiicult and sometimes impracticable to take care of the en tire crop while the olives are in prime condition.-

An object of this inventionis to make it possible to preserve the fresh ripe olives. in their native condition for an indefinite time, extending'over a period of many months out ofthe olive season and even years, without deterioration, leaving the fruit fresh condition to i at any time be put through the processeswhich fresh ripe olives are usually put tofit them for use as food. We have discovered that this desirable result is attained by a very simple, novel and inexpensive method which we will now describe.

Our newly discovered method or process of preserving olives consists in 'submerging the newly picked ""fresh ripe olives in water and maintaining the water at a temperature at which internal changes of the olives do not take place,- namely, at a temperature ranging from about 3 2 Fahrenheit tor a most effective preservation, to a possible temperature of about Fahrenheit, atwhich temperature any serious deterioration of the fruit will be prevented for a 'period of several months, so far as our experiments have demon-- strated. At thelower temperature stated, we have been able to keep olives without apparent change'for .a periodof eight months.

Incarrying out our invention, the olives will be allowed to come' to the desired degree of ripeness and will then be picked and while fresh and in their natu n state will lie placed in tanks or other suitable receptacles which are'constructed for carrying on or maintaining a refrigeration of the contents of the tanks;

or'any desirable means may be provided for producing and adesired low temperature of the v contents of the tanks or other receptacles. Said recap;

In carrying outour-proc s w have; atQtimes maintained the refrigeration of the mass of water and olives congealing the water and our experiments have indi f;

cated that as this degree is approximated, the periec 'tion of preservation isiattained. p

It is to be understood that this novel method may temperature into a body roiwater. of low temperature and maintaining a low temperature as required; and that different means whereby the submerged olives are held at a low temperature maybe employed.

as new and desire to. secure byLetters-Patent of the United States'isz- 1. The art of supplying fresh ripe olives for use out of I the ripe olive season which consists in picking ripe olive f oi. the olive season. A

3. The method set torthot preserving fresh ripe olives which consists in snbmerging fresh -ripe olives 'in water and keeping the same at a temperature below flIty degrees take place, and thus keeping the olives to a period out of the ripe olive season.

. In testimony whereof, we have signed our names to this specification in the presence or two subscribing witnesses,.

at Redlandslin the county ot San Bernardlno and State of 95 carrromra, this 12th day or May, 1903.

EDMUND BEDFORD.

'LYMAN N. BEDFORD.

Witnesses:

. Cass. E. Tnonsonn anous'rs SASSON.

at a temperature of. about 32 Fahrenheit without at)? include an introducfin'i ofthe olives whileat a low Now having described our inventionywh'at we claim in the oliveseason and submerging the same while fresh per-attire below fltty degrees Fahrenheit until a period out 35 Fahrenheit, at which internal changes or the olives do not 

